Description
A comforting one-skillet dinner featuring browned beef, tender potatoes, bright tomatoes, and sweet corn, seasoned with chili powder for a hearty meal.
Ingredients
- 1 pound ground beef (80/20)
- 2 medium potatoes, peeled if desired and diced into 1/2-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup corn (frozen or canned, drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons olive oil for cooking
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
- Push the vegetables to one side. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat if necessary.
- Stir in the potatoes, canned tomatoes with juices, corn, chili powder, cumin, and a pinch of salt and pepper.
- Reduce heat to medium-low. Cover and simmer for 20–25 minutes, stirring occasionally, until potatoes are tender. Add water or broth if needed.
- Taste and adjust seasoning before serving warm.
Notes
For quicker cooking, parboil potatoes for 5-7 minutes before adding them to the skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican